• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Deep-Fried Steamed Aromatic Squab

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 1 Stick dried bean curd
  • 2 Or
  • Oil for deep-frying
  • 2 sl Fresh ginger root
  • 1 Scallion stalk
  • 2 tb Soy sauce
  • 2 tb Sherry
  • 2 Cloves star anise
  • 1 Piece (1-inch) cinnamon
  • -stick
  • 1/4 c Bamboo shoots
  • 2 Scallion stalks
  • 1 tb Cornstarch
  • 1/4 c Stock
  • 2 tb Oil
  • 1/2 ts Salt

 Directions

1. Soak dried bean curd.

2. Wipe squabs with a damp cloth and dry well with paper toweling.

3. Heat oil. Add squabs, one at a time, and deep-fry, turning and basting,
until light golden. Drain on paper toweling.

4. With a cleaver, chop squabs, bones and all, in 1x2-inch pieces. Transfer
to a heatproof bowl. Slice ginger root, mince scallion; and add, along with
soy sauce, sherry, star anise and cinnamon stick.

5. Steam 30 minutes (see page "How-to Section").

6. Meanwhile slice bamboo shoots and soaked bean curd. Cut remaining
scalliom stalks in 1-inch sections. Blend cornstarch and cold stock to a
paste.

7. Heat oil. Add bamboo shoots, bean curd and scallions. Stir-fry to cook
through (3 to 4 minutes).

8. Stir in salt. Then stir in cornstarch paste to thicken. Pour over squabs
in their steaming bowl and serve.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?